Post by Sandra on Sept 23, 2006 9:54:11 GMT -5
A perfect soup for cold days - it goes excellent with a smooth red wine and thick piece of beef (great setup for a Chateaubriand amongst two). Slice the onions thinly, and short enough to fit in the bowl of a spoon. Be sure to caramelize the onions to a very deep brown coloration, building a thick fond on the bottom of the pan. The Calvados and port really enhance the flavors of the soup. The sweetness of the balsamic ties everything together. A good brown chicken stock is absolutely essential here, don't skimp with canned stuff or you'll be disappointed. The bacon adds a hint of smokiness, and an underlying essence of pork. Be sure to use real Gruyere cheese, as there is no substitute for that salty/nutty/sweet flavor that melts out and infuses the broth. Mozzarella may have the stringy quality, but it falls on it's face in the flavor department. I use regular yellow onions, as they don't overwhelm the broth with caramelized sugars like Vidalias or Reds.
3-T Butter
4-T Clarified Butter
1.5-oz Bacon (Minced to a Paste)
2-lbs Yellow Onions (Thinly Sliced)
1-fl.oz. Calvados (Fine)
1-fl.oz. Port
1-fl.oz. Balsamic Vinegar
1-qt Brown Chicken Stock
5 Large Cloves Garlic
1-t Black Peppercorns
1 Sprig Fresh Parsley
1 Sprig Fresh Thyme
1 Bay Leaf
8 Baguette Rounds
12-oz Gruyere Cheese
Kosher Salt - To Taste
Freshly Ground Black Pepper - To Taste
Serves 4
Pre-heat the oven to 375*F. Tie one garlic clove (crushed), the peppercorns, fresh herb sprigs, and bay leaf in a piece of washed cheesecloth.
Melt three tablespoons of butter in a large pot over medium heat. Add the bacon and cook long enough to fully render the fat, then add the sliced onions to the pot and caramelize to a deep brown color. De-glaze with the Calvados, port, and vinegar. Add the stock, and cheesecloth sachet. Bring to a simmer and cook, reducing slightly, for 30-45 minutes.
While simmering the soup, crush the remaining 4 cloves of garlic and add to a small saucier with the clarified butter. Bring to a simmer over medium heat, then reduce to medium-low and cook until the raw garlic gives way to a nutty golden-brown color and scent. Brush the baguette rounds on both sides with the garlic butter, and bake in the oven until golden-brown and thoroughly crisp. Remove the croutons and allow them to cool on a ventilated wire rack. Position the oven rack to the highest possible position, and turn the broiler on.
When the soup is ready, ladle 6-8-oz into each crock, top with two croutons, cover generously with the sliced Gruyere (allowing plenty to hang over the edges), and broil until the cheese is melted and mottled black. If the broiler is not powerful enough to brown the cheese, a handheld torch can be used after the cheese has melted in the oven.
The soup and croutons can be prepared a day ahead. It actually tastes even better if allowed to work it's mojo overnight. Then the next day you can whip out bowl after bowl like nuthin'.
3-T Butter
4-T Clarified Butter
1.5-oz Bacon (Minced to a Paste)
2-lbs Yellow Onions (Thinly Sliced)
1-fl.oz. Calvados (Fine)
1-fl.oz. Port
1-fl.oz. Balsamic Vinegar
1-qt Brown Chicken Stock
5 Large Cloves Garlic
1-t Black Peppercorns
1 Sprig Fresh Parsley
1 Sprig Fresh Thyme
1 Bay Leaf
8 Baguette Rounds
12-oz Gruyere Cheese
Kosher Salt - To Taste
Freshly Ground Black Pepper - To Taste
Serves 4
Pre-heat the oven to 375*F. Tie one garlic clove (crushed), the peppercorns, fresh herb sprigs, and bay leaf in a piece of washed cheesecloth.
Melt three tablespoons of butter in a large pot over medium heat. Add the bacon and cook long enough to fully render the fat, then add the sliced onions to the pot and caramelize to a deep brown color. De-glaze with the Calvados, port, and vinegar. Add the stock, and cheesecloth sachet. Bring to a simmer and cook, reducing slightly, for 30-45 minutes.
While simmering the soup, crush the remaining 4 cloves of garlic and add to a small saucier with the clarified butter. Bring to a simmer over medium heat, then reduce to medium-low and cook until the raw garlic gives way to a nutty golden-brown color and scent. Brush the baguette rounds on both sides with the garlic butter, and bake in the oven until golden-brown and thoroughly crisp. Remove the croutons and allow them to cool on a ventilated wire rack. Position the oven rack to the highest possible position, and turn the broiler on.
When the soup is ready, ladle 6-8-oz into each crock, top with two croutons, cover generously with the sliced Gruyere (allowing plenty to hang over the edges), and broil until the cheese is melted and mottled black. If the broiler is not powerful enough to brown the cheese, a handheld torch can be used after the cheese has melted in the oven.
The soup and croutons can be prepared a day ahead. It actually tastes even better if allowed to work it's mojo overnight. Then the next day you can whip out bowl after bowl like nuthin'.
